South Asians love their quail, which is generally brought home by hunters. I know that when the men in our family returned from their winter shoots, what I most looked forward to eating were not the larger creatures, the deer and the geese, but the smaller ones, the duck, partridge, and quail. Here is a quick, stir-fried (bhuna implies stirring and browning) version of a dish I had in Lahore, Pakistan. This recipe may be easily doubled. Use a very large frying pan if you do so. When eating quail—and you have to use your fingers—it is hard to think of any other food, even though rice, vegetables, other meats, and legumes are nearly always part of the meal.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.